You can roast your own peppers, or use canned ones. If necessary, remove stems and seeds (carefully, to keep peppers as whole as possible). Serves 5; enough for two chili rellenos per serving.

Stuffed Chilis Ingredients:

• 1 lb. Jack cheese, divided
• 1 1/2 to 2 lb. Pasilla or Anaheim Chilis OR 29 oz. can (or 3 7-oz. cans) whole green chilis
• 6 eggs, separated
• Flour for dredging
• 1/3 c. flour (or substitute fine corn meal or corn flour)
• Cooking oil (canola oil is good for this)

• 1/3 c. flour
• 1/3 c. olive oil
• 2 TBS. paprika
• 1/2 TBS. chili powder
• 1 tsp. salt
• 1 tsp. red wine vinegar
• 3 c. liquid (water, plus unsalted chicken stock, if desired)
  

Cut cheese into 1/2 " thick rectangles, almost as long as the chili. Reserve some of the cheese for garnishing (grate the leftover and sprinkle on top).

To stuff the chilis, first pat the drained chilis somewhat dry with paper towel. Place a slice of cheese into each chili, gently so as not to tear it. If the cheese is too large, trim it to fit. Make sure any open edges of the chili still come together. Dust the stuffed peppers lightly with flour, so batter will stick better.
 
Meanwhile, whip the egg whites until almost stiff peaks form. Gently fold in the egg yolks and flour.

Use a large skillet; let it pre-warm. Add enough oil to coat the bottom of the pan, adding more oil as needed, as cooking proceeds. One at a time, dip the stuffed chilis into the batter and then into the hot oil. Let one side firm up; flip to cook other side, until batter is a crisp golden brown. Remove chilis from the oil and drain on paper towels.

In sauce pan, make the Red Sauce to serve over the rellenos  Make roux of the following: 1/3 c. oil > 1/3 c. flour > 2 TBS. paprika > 1/2 TBS. chili powder > 1 tsp. salt > 1 tsp. red wine vinegar

To the roux, slowly add: > 3 c. hot liquid

Bring mixture to a boil, simmer 2 minutes until cooked.

Top with the remaining cheese (grated or crumbled), broiling until cheese is golden.